Chop ginger, cranberries and cherries. Bring margarine, sugar and syrup to the boil in a saucepan over medium heat while stirring briefly. Remove from heat. Stir flour, almonds, nuts, ginger, cranberries, cherries, lemon peel and cornflakes into the sugar mixture with a dough scraper.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Place 1 tbsp. of nut mixture on each tray as small heaps at a distance (approx. 9 heaps per tray).
Bake in the hot oven for about 10 minutes one after the other until the cookie edges turn golden brown. Take them out and let them cool down on the tray for about 10 minutes. Carefully loosen and let cool on a cake rack.
Chop the couverture and melt in a hot water bath. Spread the chocolate coating on the smooth underside of the cookies. Leave to dry.